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Baking with King Arthur

Baking with King Arthur
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  • Post #31 - August 18th, 2024, 7:38 am
    Post #31 - August 18th, 2024, 7:38 am Post #31 - August 18th, 2024, 7:38 am
    Those biscuits look awesome.

    My current favorite style of biscuit is a dropped buttermilk biscuit. Cook's Illustrated has an older recipe where you melt the butter and then stir it into cold buttermilk so it clumps. Then you add the dry ingredients. I've had good luck with that approach.

    When I'm rolling out and cutting biscuits I usually grate frozen butter into the dough to get that flaky tenderness.

    Now I want to try with some White Lily flour and laminating the dough, but I really should not buy another type of flour right now :) Biscuits are one of my very favorite foods, but sadly my family seems to prefer muffins and / or yeast rolls. I may just have to make them suffer a little!

    - zorkmead
  • Post #32 - August 18th, 2024, 8:26 am
    Post #32 - August 18th, 2024, 8:26 am Post #32 - August 18th, 2024, 8:26 am
    tjr,

    Cheddar Biscuits ( S and XS)

    230 g flour (115)
    12.5 g baking powder (6.25)
    4.5 g salt (2.25)
    1.5 g cayenne pepper (Pinch)
    50 g shredded cheddar cheese (25)
    12.5 g shredded parmesan (6.25)
    114 g butter, chilled and diced (57)

    Buttermilk as required

    I developed this formula for The Casino Club of Chicago, in XS, S, M,
    and L batches… freshly baked for every meal service and banquet. Our basket also contained freshly baked corn sticks and a par baked Demi baguette (bought).

    For home, I’ve tweaked this basic formula to its extreme limit, and just eyeball it.

    As Cathy2 once said, the flour is not as critical as light handling and technique.
    And as GWiv said: Too much is just enough.

    I never roll this dough, but simply pat into a rough rectangular shape after folding in the whole milk buttermilk.
    Next, cut the rectangle into three pieces with a bench scraper and stack. Very gently pat back and compress into a rough rectangle.
    Repeat up to 3x. Cut as required with floured cutter.

    Evil
    If you aren't tasting, you aren't cooking.
  • Post #33 - August 23rd, 2024, 11:25 am
    Post #33 - August 23rd, 2024, 11:25 am Post #33 - August 23rd, 2024, 11:25 am
    So - I tried out the Deli Rye English Muffins from the website:

    https://www.kingarthurbaking.com/recipe ... ins-recipe

    I used Bob's Red Mill Dark Rye for the rye flour and weighed my ingredients. I ended up adding quite a bit of flour while kneading - I wonder if the flour I used is heavier than the KA flour so the weight wasn't quite right? They also took a long time to brown on low on my stove - I ended up increasing the heat to medium low. I baked for the full 20 minutes to get them to between 190 and 200 degrees.

    I didn't get a good picture showing the height - but these ended up very tall in height and a little small in diameter. I think I would try to make flatter and wider rounds initially.

    The rye flavor is really strong - which we like, so that's good! I think I prefer a chewier English muffin - maybe I could try kneading them longer (I hand kneaded for about 5 minutes). If you like rye bread - these are definitely worth checking out! My only regret is that they aren't really large enough for a breakfast sandwich.

    - zorkmead

    After the first rise:
    Image

    Shaped (each round weighed between 2.5 and 2.7 ounces):
    Image

    After resting overnight in the fridge and sitting at room temperature about 45 minutes (not much change from above):
    Image

    Finished:
    Image

    The money shot:
    Image
  • Post #34 - August 23rd, 2024, 5:50 pm
    Post #34 - August 23rd, 2024, 5:50 pm Post #34 - August 23rd, 2024, 5:50 pm
    Zorkmead,

    I don’t think I’ve ever had a homemade English muffin. We eat a lot of Bay’s. I like their multigrain and the other members of my family enjoy the cinnamon raisin.

    In your opinion, is the work to reward worth it to make your own? Maybe that’s obvious as you are doing it but what’s better about them - fluffier? Chewier? I’m genuinely curious and do find your post inspirational. I love the flavor of rye.
  • Post #35 - August 23rd, 2024, 6:32 pm
    Post #35 - August 23rd, 2024, 6:32 pm Post #35 - August 23rd, 2024, 6:32 pm
    LynnB wrote:Zorkmead,

    I don’t think I’ve ever had a homemade English muffin. We eat a lot of Bay’s. I like their multigrain and the other members of my family enjoy the cinnamon raisin.


    Lynn, You conjured up a funny memory. The Bay family were Casino Club members, along with Armors, Swifts, Lauries, Prentices, Pritzkers and others. We even did a Zaransky family wedding.
    I prefer the texture of Thomas’s and used them for the brunch Benedict station. Mrs Bay came up to me, introduced herself, and sweetly informed me that she would have Bay’s muffins sent to me if I was unable to source them. I got the message.
    If you aren't tasting, you aren't cooking.
  • Post #36 - August 31st, 2024, 1:15 pm
    Post #36 - August 31st, 2024, 1:15 pm Post #36 - August 31st, 2024, 1:15 pm
    LynnB wrote:Zorkmead,

    I don’t think I’ve ever had a homemade English muffin. We eat a lot of Bay’s. I like their multigrain and the other members of my family enjoy the cinnamon raisin.

    In your opinion, is the work to reward worth it to make your own? Maybe that’s obvious as you are doing it but what’s better about them - fluffier? Chewier? I’m genuinely curious and do find your post inspirational. I love the flavor of rye.


    I've never tried Bay's so I can't compare to them, but all the recipes I've tried were at least as good Thomas's except the first one (which I didn't post about on here). The amount of labor has varied a lot between recipes. The Rye ones weren't hard at all and the timing was flexible so I would say the work / flavor ratio is good! Someone in the comments mentioned that they left them in the fridge for 3 days and cooked them on demand. If you have room that seems like a really tasty option.

    I hope that helps - zorkmead
  • Post #37 - September 1st, 2024, 4:54 pm
    Post #37 - September 1st, 2024, 4:54 pm Post #37 - September 1st, 2024, 4:54 pm
    I had some way-over-ripe bananas so decided to check out the banana bread recipe in the All-Purpose Baking book. Solid recipe. You have the option of using yogurt, buttermilk, or sour cream. I went with buttermilk and was very happy with the end result. A classic.
    Image
    Fresh out of the oven. I did go about 10 minutes beyond their suggested 1 hour bake.

    Image

    Image
    After it's cooled I like to slice the whole loaf leaving some to eat within a day or two and freezing individual slices to be thawed as desired later.
  • Post #38 - September 1st, 2024, 6:10 pm
    Post #38 - September 1st, 2024, 6:10 pm Post #38 - September 1st, 2024, 6:10 pm
    That looks great, Lynn! It's just about time for me to buy some bananas and let them age out. :lol:

    =R=
    Same planet, different world
  • Post #39 - September 2nd, 2024, 11:42 am
    Post #39 - September 2nd, 2024, 11:42 am Post #39 - September 2nd, 2024, 11:42 am
    ronnie_suburban wrote:That looks great, Lynn! It's just about time for me to buy some bananas and let them age out. :lol:

    =R=


    Thanks, Ron.

    Having a bit of a King Arthur weekend here. This morning I made Blueberry-Corn Pancakes for breakfast. This recipe is from the Whole Grain Baking book.

    Ingredients:
    whole yellow cornmeal
    boiling water
    butter, melted
    milk
    egg
    whole wheat pastry flour
    sugar
    baking powder
    salt
    blueberries

    These take a bit longer than regular pancakes to cook through. It's a little tricky finding the right heat level so they don't get too dark. We really enjoyed the flavor combo of the cornmeal with the blueberries. Drizzled with a little maple syrup, these were very good.

    Sorry, especially bad cell phone pic, but you get the idea:
    Image
  • Post #40 - September 2nd, 2024, 12:41 pm
    Post #40 - September 2nd, 2024, 12:41 pm Post #40 - September 2nd, 2024, 12:41 pm
    LynnB wrote:We really enjoyed the flavor combo of the cornmeal with the blueberries. Drizzled with a little maple syrup, these were very good.

    Oh yeah. Blueberry/corn is a classic combo for a reason and those look great.

    With this thread bumped up, I was suddenly in the mood to bake. With not much on hand, I opted for a pantry-leaning stand-by . . .

    Image
    Oatmeal Raisin Cookies
    This is a modified version of the recipe that appears on page 255 in the A-P Baker's Companion. I browned 75% of the butter, added some toasted pecans and omitted a couple of the 'warm' spices. They came out great.

    =R=
    Same planet, different world
  • Post #41 - September 9th, 2024, 6:37 pm
    Post #41 - September 9th, 2024, 6:37 pm Post #41 - September 9th, 2024, 6:37 pm
    The blueberry-corn flavor combination always sounds so good to me, but I've never made anything that I felt like really worked. I haven't tried pancakes though!

    Also, Oatmeal cookies with pecans sound really, really good right now!

    So I've been playing around with this cinnamon roll recipe for a while:

    https://www.kingarthurbaking.com/recipe ... lls-recipe

    Cinnamon rolls are part of our Sunday morning breakfast rotation, but I tried this recipe because I wasn't totally happy with the one I'd been making for years. I like the texture results from the tangzhong method, but we thought the rolls were too rich and sweet for breakfast as written.

    This time I made the dough recipe as written, but made 12 rolls. Then I filled them by brushing the dough with heavy cream, then sprinkling them with about 2 Tbs cinnamon, 2 Tbs white sugar and 1/4 tsp cloves before rolling. I also added raisins to the filling (if I had my way I'd add nuts too, but that's a bridge too far for some of my eaters :) ).I drizzled the rolls with a glaze made of powdered sugar, milk and vanilla right before we ate.

    Image

    Clearly there is a lot of room for me to improve in cutting the rolls to a uniform size - but I should get some practice because we like this iteration and will add it to our rotation!
  • Post #42 - September 9th, 2024, 10:23 pm
    Post #42 - September 9th, 2024, 10:23 pm Post #42 - September 9th, 2024, 10:23 pm
    zorkmead wrote:So I've been playing around with this cinnamon roll recipe for a while:

    https://www.kingarthurbaking.com/recipe ... lls-recipe

    Cinnamon rolls are part of our Sunday morning breakfast rotation, but I tried this recipe because I wasn't totally happy with the one I'd been making for years. I like the texture results from the tangzhong method, but we thought the rolls were too rich and sweet for breakfast as written.

    This time I made the dough recipe as written, but made 12 rolls. Then I filled them by brushing the dough with heavy cream, then sprinkling them with about 2 Tbs cinnamon, 2 Tbs white sugar and 1/4 tsp cloves before rolling. I also added raisins to the filling (if I had my way I'd add nuts too, but that's a bridge too far for some of my eaters :) ).I drizzled the rolls with a glaze made of powdered sugar, milk and vanilla right before we ate.

    Clearly there is a lot of room for me to improve in cutting the rolls to a uniform size - but I should get some practice because we like this iteration and will add it to our rotation!

    Those are some really nice looking cinnamon rolls, right there. I'd snarf them down without hesitation, cutting 'imperfections,' and all. Nice job!

    =R=
    Same planet, different world
  • Post #43 - September 11th, 2024, 2:16 am
    Post #43 - September 11th, 2024, 2:16 am Post #43 - September 11th, 2024, 2:16 am
    Yeah, those cinnamon rolls look really nice and I can understand why you'd modify/lighten up the filling.

    Tonight I made the Lemon Poppyseed Cake from the King Arthur site in bundtlette form.
    Image
    Wasn't sure what to expect: the recipe says it yields 16 small cakes but the directions describe filling a 6-well bundtlette pan. I made a half recipe and found it to work fine for 6 bundtlettes. Note to self: Recipes with 1 c flour are the right size, 2 c for a regular/large bundt ring.

    Based on the comments below the recipe that it wasn't sweet enough, I increased the sugar to 1 cup (1/2 c in the half recipe.) Since I juiced a half lemon, I used a half lemon worth of zest, probably a little more than specified, also to address comments that it wasn't extremely lemony. The result was very good - excellent firm but moist texture, tangy lemon flavor, nice proportion of poppyseeds. When I do this again, I'll soak the poppyseeds in the lemon juice to make them a titch more moist.

    These were a trial for Thursday night's baking of a variety cake tray that will also include banana and chocolate cakes. I didn't have a favorite recipe for lemon poppyseed so I was glad to find one from King Arthur because I knew it would be realistic and well tested. I may try KA's chocolate fudge bundt for the chocolate part since my usual recipe adapted from Ina Garten's Beatty Chocolate Cake has a tendency to stick to these elaborate shapes.

    On the list for later: Cardamom Bundt Cake, suggested by the author for Diwali.
  • Post #44 - September 14th, 2024, 9:15 am
    Post #44 - September 14th, 2024, 9:15 am Post #44 - September 14th, 2024, 9:15 am
    King Arthur's Chocolate Fudge Bundt Cake was delicious, very dark and moist, but too delicate for unmolding from those sharp corners. I think it would work just fine in the more traditional bundt pan with shallower rounded profile, or in silicone pans.
  • Post #45 - September 14th, 2024, 9:00 pm
    Post #45 - September 14th, 2024, 9:00 pm Post #45 - September 14th, 2024, 9:00 pm
    Thanks for this update - I have one of those fancy mini bundt cake pans so I was curious how it would work out.

    - zorkmead
  • Post #46 - September 15th, 2024, 2:53 pm
    Post #46 - September 15th, 2024, 2:53 pm Post #46 - September 15th, 2024, 2:53 pm
    It's fun to see what everyone has been baking! Wish I could get anyone in my household (besides me,) interested in oatmeal cookies.

    I had some leftover buttermilk in the fridge so I decided to make Buttermilk Rye Rolls from the Whole Grain Baking book.

    Ingredients:
    buttermilk
    butter
    molasses
    whole wheat flour
    whole rye flour
    all-purpose flour
    caraway seeds
    salt
    dried potato flakes
    yeast
    melted butter, to brush on after baking

    It's been awhile since I've made this type of dinner roll. My shaping technique is rusty.

    Image
    Forgot to take a picture before covering with greased plastic wrap.

    Image
    After rising about 2 hours.

    Image
    Post baking and brushing with butter.

    Image
    These are petite. Soft, delicate crumb. Nice tang from the buttermilk. I'm going to freeze about half to use at a later date. I think they will be nice with soup, whenever soup weather arrives.
  • Post #47 - September 19th, 2024, 10:00 pm
    Post #47 - September 19th, 2024, 10:00 pm Post #47 - September 19th, 2024, 10:00 pm
    Nice looking little rolls! I made another KA bread recipe that also contains potato flour or flakes, the soft wraps.Image
    I cooked them in my electric tortilla maker, so they're a little less pretty than if rolled and grilled on a skillet. Very good for wrap sandwiches hot off the press, and still plenty flexible after a couple days in the fridge An interesting method using boiling water, somewhat similar to Mandarin pancakes but with yeast leavening.
  • Post #48 - September 20th, 2024, 12:48 pm
    Post #48 - September 20th, 2024, 12:48 pm Post #48 - September 20th, 2024, 12:48 pm
    tjr wrote:I cooked them in my electric tortilla maker, so they're a little less pretty than if rolled and grilled on a skillet. Very good for wrap sandwiches hot off the press, and still plenty flexible after a couple days in the fridge An interesting method using boiling water, somewhat similar to Mandarin pancakes but with yeast leavening.


    Nice! Yours look thinner then the photo on the recipe - is that a trick of the camera angle? It could be really useful to have a recipe for a wrap thinner then a pita.

    - zorkmead
  • Post #49 - September 20th, 2024, 10:33 pm
    Post #49 - September 20th, 2024, 10:33 pm Post #49 - September 20th, 2024, 10:33 pm
    Thanks! They definitely are thinner and about 10" diameter when made in the electric tortilla press, more like a flour tortilla. I was in a bit of a hurry and the press definitely turns them out fast and uniform.

    I think to get the effect of the recipe photo, it would be necessary to let them rise for a while between rolling and grilling plus possibly roll them to only 7" or so diameter.

    I share your want for a yeast-leavened wrap that's thinner and more flexible than a pita. For homemade doner kebabs, one of my kid's favorite meals, I make the pita bread from Rose Levy Beranbaum's Bread Bible with a little less water, then roll it as thin as possible, about 1/8". Then I grill it in a skillet at low heat. The result is similar to the tannour bread sold at Jerry's - I can't remember the brand, maybe Al Khyam?
  • Post #50 - September 23rd, 2024, 4:44 pm
    Post #50 - September 23rd, 2024, 4:44 pm Post #50 - September 23rd, 2024, 4:44 pm
    tjr wrote:Thanks! They definitely are thinner and about 10" diameter when made in the electric tortilla press, more like a flour tortilla. I was in a bit of a hurry and the press definitely turns them out fast and uniform.

    . . .

    I make the pita bread from Rose Levy Beranbaum's Bread Bible with a little less water, then roll it as thin as possible, about 1/8". Then I grill it in a skillet at low heat. The result is similar to the tannour bread sold at Jerry's - I can't remember the brand, maybe Al Khyam?


    Great details - I'll let people know if I try something similar. A thin yeast wrap sounds like just the thing for wrapping up a filling made with pieces or chunks as opposed to slices! Currently I'm really enjoying chunky fillings made with beans and veggies on a piece of bread - I think in a wrap would be even better.

    I did some baking this weekend as well.
    Classic Bialy's:
    https://www.kingarthurbaking.com/recipe ... lys-recipe

    I didn't have onion powder or poppy seeds (oops) :shock: so I subb'd truffle powder and everything bagel seasoning. I made 1/2 a recipe. I started them first thing in the morning and shaped them 12 hours later.

    I like these a lot - I think I'll make mini versions soon as appetizers. They still taste good on day two.

    After shaping (before baking) - you really can't make the indent big enough:
    Image

    Just out of the oven:
    Image
  • Post #51 - September 29th, 2024, 11:10 pm
    Post #51 - September 29th, 2024, 11:10 pm Post #51 - September 29th, 2024, 11:10 pm
    zorkmead wrote:I did some baking this weekend as well.
    Classic Bialy's:
    https://www.kingarthurbaking.com/recipe ... lys-recipe

    Yeah, those look really nice. How did the truffle work out?

    Not that there aren't already hundreds of KA recipes available to try but still, I'm excited for their upcoming Big Book of Bread, which is scheduled for release in late October. In an effort to promote the book, they've been posting quite a few videos from it at their youtube channel, and they look great. I hope to try a few soon, maybe even before the book is released, if I can find the time. The Sesame Honey Whole Wheat Sourdough Bread looks terrific.

    =R=
    Same planet, different world
  • Post #52 - October 1st, 2024, 7:07 am
    Post #52 - October 1st, 2024, 7:07 am Post #52 - October 1st, 2024, 7:07 am
    ronnie_suburban wrote:Yeah, those look really nice. How did the truffle work out?


    I did a lot of back and forth about skipping the onion powder entirely vs using a substitute!

    So, I think, maybe, I could taste it in the bites where there was no filling as a sort of background earthiness. Maybe I was imagining it because I knew it was there? I can't say for sure. If anything the onion powder probably adds a little sweetness. I'm sure onion powder is a better choice, but I wouldn't buy it just for this recipe based on my experience.

    ronnie_suburban wrote:The Sesame Honey Whole Wheat Sourdough Bread looks terrific.


    I've never tried to cook sourdough bread - it seems so intimidating - but that sounds really delicious!

    - zorkmead
  • Post #53 - October 5th, 2024, 12:41 am
    Post #53 - October 5th, 2024, 12:41 am Post #53 - October 5th, 2024, 12:41 am
    The other day I made King Arthur's basic crumpet recipe. I used a half recipe and, as with the previous Bread Bible crumpets, got less crumpets than the recipe specified: 6 vs 10. I guess I'm not spreading them thin enough.

    This recipe is a really simple one, roughly as easy as making pancakes. The result were as good if not better than the more complicated crumpets: fluffy, buttery and very moist.
  • Post #54 - October 7th, 2024, 8:46 am
    Post #54 - October 7th, 2024, 8:46 am Post #54 - October 7th, 2024, 8:46 am
    Thanks, zorkmead, for the tip on the KA cinnamon roll recipe: https://www.kingarthurbaking.com/recipe ... lls-recipe

    I also took the advice to make smaller rolls, 6 from a half recipe (the recipe divides very easily for smaller households.) And, like zorkmead, I was leary of the rather hefty filling. No cream in the house, so I used (for six small rolls) 2 Tbsp milk + 1 Tbsp butter, cooked together until hot, for brushing along with 1 Tbsp brown sugar, 1/2 Tbsp sugar, 1/2 tsp Ceylon cinnamon, 1/4 tsp ground cardamom, dash salt for the filling. After baking I brushed with the remaining milk/butter mixture. I'm not a huge icing fan so I left these plain. Next time I may sprinkle on some turbinado after brushing the baked rolls.

    It's a very easy to handle dough. The results are light, fluffy and easy to gobble up, very unlike ponderous syrupy grocery store cinnamon rolls. Pillowy is an apt description - appropriately named, too, for a weekend breakfast. Another winner from the King!
  • Post #55 - October 15th, 2024, 12:16 pm
    Post #55 - October 15th, 2024, 12:16 pm Post #55 - October 15th, 2024, 12:16 pm
    I'm glad someone else had a similar experience - I will definitely be making this dough recipe again and probably keep experimenting with the filling.

    I'm curious to bake hamburger buns using the tangzhong method - it seems like it would be a good use for it. I have no idea when I'll have time for that though :) life - it gets in the way of baking. . .

    - zorkmead
  • Post #56 - October 20th, 2024, 9:05 am
    Post #56 - October 20th, 2024, 9:05 am Post #56 - October 20th, 2024, 9:05 am
    zorkmead wrote:I'm curious to bake hamburger buns using the tangzhong method - it seems like it would be a good use for it.
    :) I had the same idea - it's such a pillowy, easy to shape dough. Usually I make semi-brioche/egg buns that are quite good, but slightly bucky and hard to shape into hot dog or brat buns. Tangzhong definitely seems worth a try.

    I made another batch of cinnamon rolls, this time 1.5x recipe shaped into 12 recipe-sized rolls. Very good as before but in that size they come out a little flat for their diameter. Am now thinking about trying these in muffin tins for something akin to morning buns.
  • Post #57 - October 27th, 2024, 10:56 am
    Post #57 - October 27th, 2024, 10:56 am Post #57 - October 27th, 2024, 10:56 am
    I tried the Pizza with Overnight Crust this weekend. It's from the Whole Grain Baking book.

    For the dough:
    whole wheat flour
    bread flour
    semolina flour
    salt
    yeast
    olive oil
    water

    It's a very wet dough that's done in a mixer with a dough hook.
    Image

    After a 45 minute rise, you fold it like a letter and tuck in the sides to form a packet.
    I did this on Friday evening and let it sit in the fridge until last night.

    The recipe makes two pizzas. I have a round pizza stone and a rectangular one so I rusticly shaped them out accordingly.
    Image

    I followed the exact recipe for toppings (with the addition of some pepperoni,) but if I do it again I would likely change it up.

    For the topping:
    tomato sauce
    kalamata olives
    sun-dried tomatoes
    shredded smoked mozzarella
    shredded mozzarella

    The pizzas with sauce, olives, and sun-dried tomatoes go into the 500 degree oven first with the parchment paper atop the stones.

    Image

    After 5 minutes, remove with a peel (or a sheet tray), add the cheese and finish baking directly on the stone another 5-6 minutes.

    My picture did not do this pizza justice. In person it looked (and tasted) much better. I should have taken a side shot of a slice. It was very thin and crispy.

    Image

    The process was quite easy. I liked that no kneading was required.
  • Post #58 - October 27th, 2024, 3:16 pm
    Post #58 - October 27th, 2024, 3:16 pm Post #58 - October 27th, 2024, 3:16 pm
    Those pizza's look delicious. How did you find the crust's texture? Every time we've tried whole wheat pizza dough it seems to come out sort of tough and too chewy (we like a chewy crust, but it can go too far).

    - zorkmead
  • Post #59 - October 27th, 2024, 5:34 pm
    Post #59 - October 27th, 2024, 5:34 pm Post #59 - October 27th, 2024, 5:34 pm
    zorkmead wrote:Those pizza's look delicious. How did you find the crust's texture? Every time we've tried whole wheat pizza dough it seems to come out sort of tough and too chewy (we like a chewy crust, but it can go too far).

    - zorkmead


    Thanks! I have experienced that with whole wheat crust too but these were thin and crispy. The ratio was 4 oz whole wheat flour, 4 1/4 oz bread flour and 5 3/4 oz semolina flour. Still a bit chewier than a crust without whole wheat, but not significantly.
  • Post #60 - October 27th, 2024, 6:19 pm
    Post #60 - October 27th, 2024, 6:19 pm Post #60 - October 27th, 2024, 6:19 pm
    Yeah, those pizzas look great, Lynn! :)

    =R=
    Same planet, different world

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